Persian cooking: recipes · Polo & dami: rice dishes
Kalam Polo Shirazi کلم پلو شیرازی
Speciality from Shiraz: rice with white cabbage, plenty of herbs and little meatballs.
Ingredients
- 1300 g basmati rice
- 1625 g white cabbage
- 6½ bunch mixed herbs (parsley, coriander, dill, leek)
- 3¼ bunch basil
- 3¼ bunch tarragon
- 975 g minced lamb or beef (with some fat)
- 3¼ onions
- 3¼ tsp cumin
- 165 g butter
- 19½ tbsp oil
- salt (to taste)
Method
- Dice the cabbage and fry in 3 tbsp oil with the finely chopped herbs. Shape the mince with grated onion and salt into small balls and fry.
- Wash the rice, soak in salted water for 1 hour, then parboil in plenty of boiling salted water for 6–8 minutes and drain.
- Mix the rice with the mixture, put in the oiled pot and dot with butter.
- Cover the pot with a lid wrapped in a cloth and steam for 10 minutes over medium heat, then 45 minutes over low heat.
- Garnish with saffron rice and serve with yogurt or salad.